Best Artichoke Chicken Pilaf Recipes

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SKILLET CHICKEN AND ARTICHOKES



Skillet Chicken and Artichokes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 6-to-8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 9-ounce package frozen artichoke hearts, thawed and patted dry (see Cook's Note)
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup low-sodium chicken broth
1/4 cup pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup crumbled feta cheese
1/4 cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar (see Cook's Note)

Steps:

  • Place the chicken breasts between 2 pieces of plastic wrap and pound with a skillet until about 1/2 inch thick. Season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
  • Wipe out the skillet and return to medium-high heat. Add the remaining 2 tablespoons olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, about 1 minute. Season with salt and pepper and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add the garlic and oregano and cook, stirring, 30 seconds.
  • Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, cover and cook until the chicken is cooked through, 4 to 6 minutes. Top with the parsley, feta, peppers and brine.

ARTICHOKE CHICKEN



Artichoke Chicken image

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

Steps:

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

ARTICHOKE CHICKEN



Artichoke Chicken image

This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!

Provided by Amanda Bibb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
  • Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g

SPINACH ARTICHOKE CHICKEN



Spinach Artichoke Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salted butter
2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving

Steps:

  • Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

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Artichoke chicken pilaf is a dish that combines the savory and earthy flavors of artichokes, chicken, and rice into a hearty and comforting one-pot meal. This recipe is perfect for busy weeknights when time is of the essence, but you still want to enjoy a home-cooked meal.

The Ingredients:

The key ingredients that make this dish so flavorful are:

  • Chicken: Boneless, skinless chicken thighs are perfect for this recipe as they are tender and flavorful. However, you could also use chicken breasts.
  • Artichokes: Canned or frozen artichokes work well in this recipe. They add an earthy and slightly sweet flavor to the pilaf.
  • Rice: Basmati rice is the best option for this recipe as it has a subtle nutty flavor and fluffy texture.
  • Vegetables: Onion, garlic, and red bell pepper add depth of flavor and nutrition to the dish.
  • Spices: Turmeric, cumin, and paprika add complexity and depth of flavor, and infuse the dish with warm and comforting aromas.
  • Stock: Chicken or vegetable stock adds richness and flavor to the dish.
  • Herbs: Fresh parsley, cilantro, or dill add freshness and a pop of color to the dish.

The Preparation:

The recipe for artichoke chicken pilaf is quite easy and straightforward. Here are the basic steps:

  1. Brown the chicken: Heat a tablespoon of oil or butter in a large skillet or Dutch oven, and brown the chicken pieces on both sides until golden brown. Remove the chicken from the skillet and set it aside.
  2. Saute the vegetables: In the same skillet, add chopped onions, garlic, and red bell pepper, and saute until fragrant and softened. Add the spices and rice, and saute for a few more minutes, until the rice is coated with the spice mixture.
  3. Add the stock and artichokes: Add the stock, canned or frozen artichokes, and the browned chicken to the skillet. Cover and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  4. Garnish and serve: Once the pilaf is cooked, remove it from the heat, and let it rest for 5-10 minutes with the lid on. Fluff the rice with a fork, and garnish with fresh herbs like parsley, cilantro, or dill.

The Variations:

One of the great things about artichoke chicken pilaf is that it is very versatile and adaptable. Here are some variations that you can try:

  • Veggie-friendly: To make a vegetarian version of this dish, simply omit the chicken and use vegetable stock instead of chicken stock.
  • Mediterranean twist: To give this dish a Mediterranean twist, add a handful of chopped kalamata olives and feta cheese crumbles to the pilaf.
  • Spicy kick: If you like your food spicy, add a pinch of cayenne pepper or red chili flakes to the spice mixture.
  • Cashew crunch: For a nutty and crunchy texture, add a handful of toasted cashews or pine nuts to the pilaf before serving.

The Benefits:

Artichoke chicken pilaf is not only delicious but also healthy and nutritious. Here are some health benefits of the key ingredients:

  • Chicken: Chicken is an excellent source of lean protein, which is essential for building and repairing muscles and tissues. It also contains vitamin B6, which helps with metabolism and energy production.
  • Artichokes: Artichokes are a great source of fiber, which helps with digestion and satiety. They also contain antioxidants and minerals like potassium, magnesium, and iron.
  • Rice: Rice is a gluten-free grain that is rich in carbohydrates, which provide energy for the body. It also contains micronutrients like thiamin, niacin, and folate.
  • Vegetables: Vegetables like onions, garlic, and red bell pepper are rich in vitamins, minerals, and antioxidants, which protect the body against diseases and support overall health.
  • Spices: Spices like turmeric, cumin, and paprika have anti-inflammatory and anti-microbial properties, which can boost the immune system and prevent chronic diseases like cancer, diabetes, and heart disease.

The Conclusion:

Artichoke chicken pilaf is a delicious and nutritious one-pot meal that is easy to make and customize. It is perfect for busy weeknights, family dinners, or meal prepping, as it can be reheated and enjoyed for several days. Whether you like it spicy, nutty, or Mediterranean, this dish is sure to become a new favorite in your household.

Artichoke chicken pilaf is a delicious and nutritious meal that is easy to prepare. It is a perfect way to bring variety to your everyday menu. Artichoke chicken pilaf is a savory and healthy dish that is perfect for any occasion. Whether you are cooking for yourself or entertaining guests, this recipe is sure to please. In this article, we will provide valuable tips on how to make the perfect artichoke chicken pilaf recipe. These tips cover the ingredients, preparation, and cooking techniques that you can use to make this meal a success.

Ingredients

The ingredients you use will determine the flavor and texture of the artichoke chicken pilaf. You need to choose high-quality ingredients to ensure that your meal is delicious and nutritious. Here are some tips on selecting ingredients for your artichoke chicken pilaf recipe.
Chicken
The chicken is the main ingredient in this meal. You might want to choose boneless, skinless chicken breasts, which are easy to prepare and cook. You can also use boneless chicken thighs if you prefer a richer flavor.
Artichokes
Artichokes add a deep, rich flavor to the pilaf. You can use either fresh or canned artichokes. Fresh artichokes are more flavorful, but canned artichokes are more convenient.
Rice
Rice is the base of the pilaf, and it provides a firm texture that complements the chicken and artichokes. You can use long-grain white rice, basmati rice, or brown rice.
Vegetables
Vegetables, such as onions, garlic, and carrots, add flavor and nutrition to the pilaf. You can also add other vegetables, such as tomatoes, bell peppers, or zucchini, if you like.
Broth
Broth provides the liquid for the rice to cook in and adds flavor to the dish. You can use chicken broth or vegetable broth, depending on your preferences.
Spices
Spices such as oregano, thyme, and black pepper add flavor and depth to the dish. You can also add other spices, such as cumin or paprika, if you like.

Preparation

The preparation process is important when making artichoke chicken pilaf. You want to ensure that all the ingredients are washed, cut, and prepared correctly. Here are some tips that you can follow to ensure successful preparation.
Cut the chicken into small pieces
Cut the chicken into small bite-sized pieces before cooking to ensure that it cooks evenly.
Chop the vegetables into small pieces
Chop the vegetables into small pieces so that they cook evenly with the rice and chicken.
Saute the vegetables before adding them to the pilaf
Saute the vegetables before adding them to the pilaf to ensure that they are cooked properly.
Rinse the rice before cooking
Rinse the rice before cooking to remove any excess starch and to ensure that the grains are separate and firm.
Drain the artichokes if using canned
Drain the artichokes if using canned to ensure that excess moisture does not affect the texture of the pilaf.

Cooking Techniques

The cooking technique you use will determine the texture and flavor of your artichoke chicken pilaf. Cooking the meal properly requires paying attention to the heat, time, and ratio of ingredients. Here are some tips on cooking techniques that you can use to make the perfect artichoke chicken pilaf.
Use a heavy-bottomed pot
Use a heavy-bottomed pot to ensure that heat is distributed evenly and that the rice cooks properly.
Use low heat to cook the rice
Use low heat to cook the rice to prevent it from turning mushy and to ensure even cooking.
Cover the pot while cooking
Cover the pot while cooking to ensure that the rice absorbs the liquid properly.
Do not overcook the chicken
Do not overcook the chicken to ensure that it stays tender and juicy.
Add the artichokes towards the end of cooking
Add the artichokes towards the end of cooking to prevent them from overcooking and losing their flavor.
Allow the pilaf to rest before serving
Allow the pilaf to rest for 5-10 minutes before serving to allow the flavors to blend and to ensure that the pilaf is at the ideal temperature.

Conclusion

Artichoke chicken pilaf is a delicious and nutritious meal that can be made easily. By choosing quality ingredients, preparing them correctly, and using the right cooking techniques, you can create a dish that is sure to be a hit. We hope that the valuable tips provided in this article will help you in making the perfect artichoke chicken pilaf recipe that you and your family or guests will enjoy.

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